Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken & gobō mazegohan. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Chicken & Gobō Mazegohan is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Chicken & Gobō Mazegohan is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have chicken & gobō mazegohan using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken & Gobō Mazegohan:
- Take 2 cups (*180ml cup) Japanese Short Grain Rice
- Take Water
- Make ready 2 Chicken Thigh Fillets *about 300g
- Get 1 small piece Ginger *cut into fine strips
- Take Salt
- Prepare 100 g Gobō (Burdock Root) *diagonally thinly sliced
- Prepare 1-2 teaspoons Sesame Oil OR Oil of your choice
- Make ready 1 tablespoon Sugar
- Make ready 1 tablespoon Mirin
- Prepare 2 tablespoon Soy Sauce
- Prepare 1 Spring Onion *finely chopped
Chicken piccata is usually made using sliced chicken breasts, but we find chicken "thigh-ccata" to be even more richly savory and flavorful. This super speedy version is perfect for an easy, awesome weeknight meal. Serve these chicken thighs with all of the delicious lemon-caper sauce over angel hair pasta. Chicken thighs are braised until tender in a rich, roasted garlic sauce, then topped with fried garlic chips.
Steps to make Chicken & Gobō Mazegohan:
- Wash Rice then cook as normal.
- Wash Gobō and use the back of a knife to scrape Gobō skin off. Do not remove too much skin. Thinly slice it diagonally, OR the common technic to slice Gobō is to shave it as if you were sharpening a pencil with a knife.
- Place the sliced Gobō in cold water and set aside for a while. Unpleasant taste will come out and water will turn slightly brown. Drain well.
- Cut Chicken Fillets into 2-3cm pieces. Lightly season with Salt.
- When Rice is cooked, heat Oil in a frying pan over medium high heat, cook Chicken pieces and Ginger until Chicken changes colour. Add Gobō and stir-fry for a few minutes.
- Add Sugar, Mirin and Soy Sauce, and cook until the sauce thickens. Pour the mixture and the sauce over the cooked rice, and mix to combine.
- Sprinkle with some finely chopped Spring Onion and enjoy.
Serve these chicken thighs with all of the delicious lemon-caper sauce over angel hair pasta. Chicken thighs are braised until tender in a rich, roasted garlic sauce, then topped with fried garlic chips. There's even enough roasted garlic paste to whip up a loaf of garlic bread while the. A delicious, classic chicken dish – lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
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